Gluten-Free Coconut Curry Laksa
 
 
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Ingredients
Rempah Paste (Laksa Paste)- or skip this step and buy your favourite Malaysian Curry Laksa paste
  • 2 bird chillies, more or less as desired for heat level
  • 2 dried chili peppers, more or less as desired for heat level
  • 10 shallots, peeled and chopped
  • 5 cloves garlic, peeled
  • 2 inches galangal, peeled (substitute with fresh ginger)
  • 2 inches turmeric, peeled (substitute with 1 teaspoon ground)
  • 2 stalks lemongrass, white section only chopped
  • 3 tablespoons dried shrimp, soaked and drained
  • 2 teaspoons curry powder (or 4 fresh curry leaves)
  • 1 tablespoon coriander root (or 1 teaspoon ground coriander)
  • 6 to 8 macadamia nuts (or candlenuts )
  • 2 teaspoons salt (or to taste)
  • 2 tablespoons brown sugar (or to taste) (palm sugar would even be better if you can get there where you live) (sugar substitute as needed)
Soup Base
  • 150 grams rice noodles, soaked for 5 minutes in hot water
  • 1 tablespoon canola oil
  • 3 cups chicken broth (can use vegetable broth, shrimp broth)
  • 270 ml coconut milk (1 can, or about one cup)
  • 3 stalks lemongrass, beaten and chopped in half so that they release flavour (optional)
  • 2 to 3 kaffir lime leaves, remove the stem to release flavour (optional)
  • 6 to 8 large shrimp (or can exchange with chicken or skip if vegan)
  • 4 ounces firm tofu, cut into large squares
Garnishes
  • 2 quartered limes (I used key limes )– optional
  • 2 hard boiled eggs, peeled and sliced in half – optional
  • Handful mung beans (bean sprouts), cut in half – optional
  • Handful cilantro (coriander or Vietnamese coriander called daun kesum) – optional
  • Chili sambal sauce-as desired – optional
Method
  1. Skip to step 2, if you have purchased pre-made rempah paste. If you are making your own rempah past, place your bird chillies, dried chillies, shallots, garlic, galangal, lemongrass, dried shrimp, curry powder, coriander, macadamia nuts, salt and brown sugar to you mortar and pestle or food processor and process until a smooth paste. If you need to get the food processor moving, add a little of canola oil.
  2. Soak your dried pad Thai noodles in hot water for about 5 minutes and then drain, rinse and set a side. You want your noodles to be aldente and not cooked all the way as they will continue to cook when you put a ladle of hot broth over the noodles during the serving process. Do not cook your noodles in the broth or they will soak up all of the lovely coconut broth.
  3. Place one tablespoon of oil into your soup pot and add 2 tablespoons of your prepared rempah past into soup pot and cook until you can smell the aromatics, 2 minutes. Add your chicken broth or broth of choice in the soup pot, coconut milk, lemon grass and kaffir lime leaves and bring to a boil and then reduce down to a simmer and cook for 15 minutes. Add the shrimp and cook for about 1-2 minutes or until they turn pink. Add the fresh tofu squares. Turn off the burner.
  4. Divide the softened rice pad Thai noodles amongst 2 bowls. Ladle several scoops of the delicious coconut broth over the rice noodles. Garnish with limes, hardboiled eggs, bean sprouts, fresh cilantro and chili sambal as desired. Enjoy!
Recipe by Foodie Baker at https://www.foodiebaker.com/gluten-free-coconut-curry-laksa/